Spinach-lentil salad

Time required: 15 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy  


  • 1 litre (4 cups) baby spinach leaves
  • 250 mL (1 cup) watercress
  • 1 can (540 ml) lentils, drained and rinsed
  • 125 mL (1/2 cup) red onion, thinly sliced
  • 125 mL (1/2 cup) frozen green peas, thawed
  • 125 mL (1/2 cup) chopped fresh basil
  • 45 mL (3 tablespoons) Compliments olive oil
  • juice of one lime (about 30 mL / 2 tablespoons)
  • freshly ground black pepper
  • shavings of spicy Gouda cheese for garnish (use regular or smoked Gouda if spicy kind not available)


In a bowl, combine spinach, watercress, lentils, onion and green peas. Add basil, olive oil and lime juice, and combine.

Divide among 4 serving plates. Season with pepper to taste, and garnish with cheese shavings.

Serve with a chunk of pesto baguette or a slice of country loaf. 


  • Vary the herbs! Try mint, coriander, sorrel or others.
  • Vary the cheese! Try varieties such as sharp cheddar, feta or Monterey Jack.